Thursday, November 29, 2012

Granny Apple Flip

In this post, we will teach you how to
do a simple fruit maceration. A maceration is a breakdown of fruit
through the use of sugar, salt, or liquid or, in this case, all
three. So, grab some Granny Smith apples and get to it!

Peel and cut the apples into ¼ inch
slices. Place the apple slices in a large bowl and coat them with the
sugar, cinnamon, nutmeg, salt, rum, and allspice dram. Stir
completely. Cover bowl with plastic wrap. Refrigerate and let
macerate for 2 ½ hours. Apples should yield about five ounces of
juice in that time. Drain that juice off for cocktails; save the
fruit for strudel or apple crisp.

Allspiced Apple Crisp

Reserved Granny Smith apples

2/3 cup flour

1/2 cup packed brown sugar

1/2 cup uncooked oatmeal

1/2 teaspoon cinnamon

1/8 teaspoon salt

1/3 cup butter

Preheat the oven to 350°. Grease 2-quart
dish. Place reserved apples into dish. Combine flour, brown sugar,
oatmeal, cinnamon, and salt. Cut in butter and mix until crumbly.
Spread mixture over apples. Bake for 35 minutes or until the topping
is crisp and underlying apples are soft.

Dry shake time. Place whiskey, apple
juice, and egg white into a shaker without ice. Shake vigorously. Add
ice and shake until cold (this cocktail is fine without being ice
cold, so easy on the second shake). Pour into a coupe, wait for the
foam to settle out. Dot the top of the cocktail with Angostura and
cinnamon and swirl with a cocktail stick. This drink’s base spirit
is interchangeable with rum, brandy, bourbon, vodka, and even some
scotches, like Dalwhinnie, Balvenie, or, for a true experience,
Cragganmore 12 year.